Easy Oven Baked Chicken & Mushroom Risotto Recipe
- Serves 4
- Preparation Time 08MINS
- Cook Time 50MINS
1 tbs olive oil
1 medium brown onion, chopped
200g bacon sliced
400g sliced chicken thigh
1 cup mushrooms, sliced
2 cups Arborio rice
1/2 cup parmesan cheese, grated
1L (4 cups) Campbells Real Stock Chicken
1 medium zucchini, trimmed, cut into matchsticks
1/2 cup frozen peas
1/2 cup fresh flat-leaf parsley leaves, chopped
STEP 1 Preheat oven to 180C/160C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 minutes stirring till softened then add in chicken and mushrooms and saut until chicken is browned approx 5 mins.
STEP 2 Add rice. Cook, stirring, for 1 minute. Add Campbells Real Stock to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes. Fold through zucchini and peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all absorbed.
STEP 3 Stir in parsley and parmesan. Season with pepper. Serve.